Directions

Saute onions & garlic until translucent. Add other vegetables and spices, saute until cooked. Take 1 can of black beans and blend until creamy. Mix with other can of non blended beans. Take the tortillas and spread a little of the bean mixture, potatoes, and beans. Place each enchiladas in a baking dish. Cover with the enchiladas sauce and bake at 400 for 15 minutes. Top with sour cream, cashew cheese, or a little bit of scallions.